A lot has happened since my last post about a surprising “Chef’s Signature” flavor.
That includes my purchase and careful happy hour tasting session of a Devil barbecue chip, retasting the signature salted egg and trying a new signature roasted chili flavor.
Joe Gulotti had me as a guest on his The Talking Greenkeeper show this week.
We talked about elephant footprints, the MLSN soil nutrient guidelines, measuring clipping volume, my book A Short Grammar of Greenkeeping, the temperature-based turfgrass growth potential, this year’s challenging weather, whether one needs to core and topdress putting green turf, where a #TurfFights episode might be staged, and much more.
For the past month, I’ve been making an intense study of the grasses in a rather narrow latitude, from 44 to 49°N.
There are many grasses at sea level, but I find some really interesting specimens at a higher elevation.
I finished writing a series of articles for GCM China last month. Yesterday I finished updating them and published them as A Short Grammar of Greenkeeping.
Here’s what’s really cool. I checked the Leanpub website this morning and A Short Grammar of Greenkeping is the featured book.
I would normally make a golf report at this time, but with just three rounds in the past two months, in three different countries, without any birdies, let’s just say that my game is in a research phase.
I’ve been writing this month, and doing a lot of data analysis, and I’ve also been botanizing. At Ishigaki, Okinawa, and Taketomi Islands, I’ve been walking along the beaches to see what grasses are growing.